Mexican Coleslaw
Spice up your summer side dishes with this bold and flavorful Mexican Coleslaw! 🌽💃 A vibrant twist on a classic, this Street Corn Coleslaw combines crunchy Mexican corn, black beans, crisp veggies, and a creamy, zesty dressing with just the right amount of taco flair. Whether you're serving it at a cookout, BBQ, or taco night, this Mexican Slaw is a fiesta in every bite. Inspired by traditional coleslaw and taco salad fusion, this Mexican Coleslaw Recipe is quick, colorful, and full of flavor. Perfect as a side or topping for tacos and grilled meats!
Ingredients
- 1 14 oz bag coleslaw mix – Choose a mix with shredded green and purple cabbage for extra color and crunch.
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- ½ red bell pepper diced
- ½ orange bell pepper diced
- 1 jalapeño minced (optional for heat)
- 2 tablespoons chopped cilantro
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1½ teaspoons taco seasoning
Instructions
- Make the Creamy Dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth and well-blended. Chill in the fridge while you prep the rest.
- Prep the Veggies: In a large mixing bowl, combine the coleslaw mix, bell peppers, corn, black beans, jalapeño, and cilantro.
- Toss It All Together: Pour the chilled dressing over the slaw mixture and toss until everything is evenly coated. Taste and adjust seasoning if needed. Sprinkle with extra cilantro for a fresh finish.
Notes
This Mexican Coleslaw is a dream for prep-ahead entertaining:
- Make Ahead: You can prep the veggies and dressing separately and store them in the fridge. Toss them together just before serving for the freshest texture.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Give it a quick stir before serving, as some natural liquid may settle at the bottom.